Magnum Double Chocolate: calories, sugar and nutrition

Magnum Double bar (100ml/86g) of Magnum Double Chocolate contains 305 kcal, 25.8g of sugar and 12.9g of saturated fat.

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Calories, sugar and saturated fat by portion

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Nutrition by portion

Calories, sugar and saturated fat for Magnum Double Chocolate at each portion size.

Nutrition by portion: Magnum Double Chocolate

Portion	Calories	Sugar	Saturated fat
Magnum Double bar (100ml/86g)	305 kcal	25.8g	12.9g
Magnum Double Mini (55ml/50g)	178 kcal	15g	7.5g

Sugar highlighted in amber above 20% of the adult daily free sugar limit (30g), red above 40%. Saturated fat highlighted in amber above 20% of the adult daily guideline (20g), red above 50%.

Magnum Double Chocolate contains 355 kcal, 22g of fat (15g saturated), 36g of carbohydrate (30g sugar), 4g of protein and 0.15g of salt per 100g.

Magnum Double Chocolate uses a 52% cocoa solids dark chocolate outer coating alongside a chocolate ice cream base and an inner chocolate layer, giving the highest cocoa concentration of any standard Magnum bar. At 1.2g of fibre per 100g, it has the highest fibre of the Magnum range from the cocoa content.

Sugar

At 30g of sugar per 100g, this is a high-sugar product. A single Magnum Double bar (100ml/86g) delivers 25.8g of sugar, 86% of the adult daily free sugar limit of 30g and 136% of the limit for a child aged 4 to 6 (19g).

Saturated fat

Magnum Double Chocolate contains 15g of saturated fat per 100g, 75% of the adult daily guideline of 20g. A single portion delivers 12.9g of saturated fat (65% of the adult daily guideline).

At 15g per 100g, the saturated fat content is notably high, primarily from cream, coconut oil or vegetable fat used in the coating or ice cream base.

What is really in it

Magnum Double Chocolate is made from 4 components: chocolate ice cream, chocolate sauce layer, dark chocolate outer coating and inner chocolate layer.

The ingredient list contains emulsifiers, stabilisers, vegetable fat, glucose syrup and dextrose. Emulsifiers help fat and water mix smoothly and prevent the ice cream from separating or becoming icy during storage. Stabilisers control the size of ice crystals and give the product a smooth texture over its shelf life. Vegetable fat replaces some or all of the butter fat (cream) to reduce cost and adjust melting behaviour. Glucose syrup improves texture and prevents the ice cream from becoming too hard or crystalline at freezer temperatures. Dextrose lowers the freezing point so the ice cream stays softer and scoopable.

Chocolate ice cream

Skimmed milk, cream, cocoa (4%), sugar, vegetable fat, dextrose, stabilisers

Chocolate sauce layer

Sugar, cocoa mass, glucose syrup, cream (milk), butter, emulsifier

Dark chocolate outer coating

Cocoa mass, sugar, cocoa butter, emulsifier (soya lecithin), vanilla extract. Minimum 52% cocoa solids.

Inner chocolate layer

Second layer of dark chocolate between the sauce and ice cream

Allergens at a glance

Allergen information: Magnum Double Chocolate

Wheat	May contain traces
Rye	Not present
Barley	Not present
Oats	Not present
Sesame	Not present
Soya	Contains
Milk	Contains
Eggs	May contain traces
Fish	Not present
Crustaceans	Not present
Celery	Not present
Mustard	Not present
Molluscs	Not present
Lupin	Not present

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Nutrition information from official UK brand nutrition panels, UK retailer product listings (Tesco, Waitrose, Ocado), and independently verified nutritionist analyses. Figures calculated per 100g; per-portion values are proportional estimates based on known product weights. Reference intakes: EU Reference Intakes for an average adult (2,000 kcal); NHS/SACN sugar and saturated fat guidelines. For guidance only, not medical advice.